Quick & Creamy Thai Chicken Curry
A creamy, protein-rich Thai chicken curry made with coconut milk, peanut butter, and aromatic spices. Ready in just 35 minutes, this dish is low-carb, full of healthy fats, and perfect for quick weeknight meals or easy meal prep.
Equipment
- 1 large deep saucepan
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Tablespoon Measuring Spoon
- ½ cup measuring cup
- Wooden spoon or spatula
- Whisk (optional, for mixing coconut milk)
Ingredients
- 1 tablespoon coconut oil or avocado oil
- 1 medium onion chopped (~6 ounces)
- 1 teaspoon kosher salt Diamond Crystal; or ½ teaspoon other kosher salt
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon curry powder freshly ground preferred
- ⅛ teaspoon cayenne pepper
- 1 ½ pounds boneless skinless chicken breasts, cubed
- ½ cup canned coconut milk unsweetened, full-fat; stirred well
- 2 tablespoons creamy natural peanut butter
- 2 tablespoons fresh cilantro chopped (for garnish)
Instructions
- Heat the Oil and Sauté Onion: Place a large, deep saucepan over medium-high heat and add 1 tablespoon of coconut oil. Allow the oil to warm until it shimmers but does not smoke. Add the chopped onion (about 6 ounces) along with 1 teaspoon of kosher salt. Stir frequently and cook for 4–5 minutes, until the onion becomes tender, translucent, and fragrant. This step creates a flavorful base for your curry.
- Infuse Aromatics: Once the onions are soft, add 1 tablespoon minced garlic and 1 tablespoon minced fresh ginger to the pan. Sprinkle in 1 tablespoon of fresh curry powder and ⅛ teaspoon cayenne pepper. Stir constantly for about 30–45 seconds, just until the spices release their aroma. Be careful not to burn the garlic, as it can turn bitter. This step ensures your curry develops a rich, layered flavor.
- Brown the Chicken: Add 1 ½ pounds of cubed boneless, skinless chicken breasts directly to the pan. Stir well so each piece is coated evenly with the spiced onion mixture. Cook for 2–3 minutes, stirring often, until the chicken pieces are mostly opaque on the outside. This gentle browning locks in moisture and begins building flavor before adding the sauce.
- Prepare the Coconut-Peanut Sauce: In a separate bowl (or directly in the can), whisk ½ cup of full-fat coconut milk until smooth, ensuring the creamy fat layer is fully incorporated. Add 2 tablespoons of creamy peanut butter to the coconut milk and mix until combined. Pour this rich, creamy mixture over the chicken in the pan. Stir carefully to coat each piece evenly, creating a velvety sauce that clings to the chicken.
- Simmer and Cook Through: Reduce the heat to medium and cover the pan with a tight-fitting lid. Let the curry simmer gently for about 5 minutes, stirring occasionally to prevent sticking. Check the chicken for doneness: it should be fully cooked through, tender, and juicy, with an internal temperature of at least 165°F (74°C). The sauce should be creamy, thickened slightly, and infused with the combined flavors of coconut, peanut, and spices.
- Garnish and Serve: Remove the pan from heat. Sprinkle 2 tablespoons of freshly chopped cilantro over the top for a bright, fresh finish. If you prefer, parsley or basil can also be used. Serve immediately over steamed rice, cauliflower rice, or alongside sautéed vegetables for a complete meal.
Notes
- Use full-fat coconut milk for a rich, creamy texture; reduced-fat versions may result in a thinner, less flavorful sauce.
- Ensure the coconut milk is well-stirred before measuring to evenly combine the fat and liquid layers.
- Peanut butter adds creaminess and subtle nuttiness; natural, unsweetened varieties work best.
- Fresh garlic, ginger, and curry powder elevate the flavor—avoid pre-ground spices that have been sitting for months.
- Cubed chicken cooks quickly; cutting pieces evenly ensures consistent cooking.
- This recipe is low in carbs, high in protein, and naturally gluten-free.
